Kumara Curry

4 kumara, cut into chunky pieces

¼ c cooking oil


Curry Sauce

3 tbsp oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp yellow mustard seeds

½ tsp garam masala

1 medium sized onion, diced (approx.1 cup)

2 tsp ginger, finely grated

3 cloves garlic, crushed

1 green chilli, diced

6 ripe tomatoes, diced (or 300g can of Italian tomatoes)

½ tsp turmeric powder

2 lemons, juiced

1 tbsp brown sugar

500 ml water

150 ml coconut cream

salt & ground black pepper to taste


To Serve

diced cucumber & tomatoes

coriander leaves

Roti bread

Basmati rice

Preheat oven to 200°C. Add the kumara to a baking dish and toss in the oil. Bake for 10 mins only, so it remains firm.

  • Place the oil into a solid saucepan and bring to a shimmering heat. Add the cumin, coriander, mustard seed, garam masala and fry until the mustard seeds are popping. Taking care not to colour the mix too much.
  • Add the onions, ginger, garlic, chilli, and cook stirring until lightly browned.
  • Add the tomatoes, turmeric, lemon juice, sugar and water. Bring to the boil, then add the kumara and coconut cream. Season with a teaspoon of salt and a good grind of black pepper. Simmer until the kumara is cooked and the gravy has reduced to a nice coating consistency. Check seasoning.
  • Garnish with coriander leaves and serve with roti bread, steamed Basmati rice, and diced cucumber & tomatoes.

Serves 4 – 6 – Vegan